RECIPE FOR THE EASIEST PORK AND CABBAGE POTSTICKERS
Pork Potstickers are usually crowd pleasers, but they may be challenging to create because of all the folds. That’s why we’re sharing this recipe for quick potstickers—for those who don’t want to deal with the hassle of intricate folding. That’s all I wanted to say at this point. If you’re looking for a quick supper or dim sum recipe, go no further than these pork and cabbage potstickers.
They’re not completely sealed, but they’re “open,” so to speak. Many areas in China make them this way and call them guotie (literally “pot stick”), which means “pot stick.” It’s hard to believe! ).
Even in supermarkets, you could get a variety of fillings and have them prepared to order so you could either take them home or enjoy them right there and then! Even though I’ve lived in the United States my entire life, I’ve never seen potstickers prepared in this manner.
This Pork and Cabbage Potstickers recipe was the first time I’d ever tried making dumplings using this method, and they exceeded my expectations.
Back in the day, when I was on a business trip to Nara, Japan, I visited a little restaurant with a colleague where we ate Japanese gyoza and fried rice. Every week, this was our go-to inexpensive and fast dinner.
We used our per-diem allowances to buy gifts for loved ones while we were away from home a lot in the past because we didn’t have a lot of time to spend with our families.
The gyoza, of course, was delicious, and the texture of the filling was very attractive to me. I’ve been eating pork and cabbage potstickers for the past 20 years, and I’d like to believe that this recipe was inspired by previous dinners.
Dumpling skins, pork ground, napa cabbage, and leeks are all you’ll need. Grab a food processor and you’ll have a delicious platter of crispy potstickers in just a few minutes.
Use a food processor to cut the pork and napa cabbage into small pieces. They’re moist and flavorful even though they aren’t sealed because the “juicy” and “loose” composition makes them moist and flavorful.
In the few minutes it takes to heat the pan, you can wrap a dozen of them! Fresh potstickers can be had in minutes if you have additional filling and dumpling skin stored in the refrigerator in separate airtight containers.
- 3 cups of napa cabbage(shredded)
- 8 oz. of ground pork (225g)
- 1/2 cup of leeks or scallions
- 1 egg (beaten)
- 1 tbsp. of sesame oil
- 1 tsp. of soy sauce
- 3/4 tsp. of salt
- 1/4 tsp. of sugar
- 1/8 tsp. of ground white pepper
- 1 pack of round egg dumpling skins (look for the ones that are yellow, rather than white)
- Vegetable oil
- Make this dish by pulsing a food processor to finely chop the cabbage, ground pork, and leeks or onions. Place in a mixing basin and whisk to combine. Add the remaining egg to the bowl and set aside a tablespoon for folding the pot stickers. Sea salt and white pepper to taste. Sesame oil and soy sauce can also be used here. Stir everything together thoroughly.
- Fill the middle of each dumpling skin with roughly 2-3 tablespoons of filling and seal the edges. Seal the top with an egg after folding it in half. Open up the sides.
- Medium heat is ideal for cooking in a nonstick, or cast iron skillet with 2 teaspoons of oil already added. Pour in the dumplings. As soon as they begin to sizzle, pour in a quarter cup of water and immediately cover the pan—Cook the dumplings for about 3 minutes, or until the water is completely absorbed into the dough. Keep an eye on the pan to see if anything is burning, and if necessary, add a little more water to the pan. The bottoms should be crispy when the water has gone, so remove the cover and let them dry off (another 1 to 2 minutes). If you don’t do this, you’ll end up with potstickers that will stick to the pan!
- Turn the potstickers over onto a platter using a spatula. Serve with a simple dumpling sauce that’s ready in a matter of minutes.